Maison Mayte have been producing charcuterie since 1884 using traditional Basque country techniques, and is presently headed by Eric and Sylvie, the 5th generation of the Mayte family. 

Ibaiama Ham is produced by only three families in the Basque Country, including Maison Mayte. Ibaiama was originally intended as a high quality Bayonne Ham, in 1985. The ham is made with local pigs, raised for at least a year and weighing about 180kg. The meat is cured with salt of Bearn and matured for 18 months, at least 12 months outdoors. 

A truly special product that we are very fortunate to be able to share with you !

Ingredients : Pork, Salt, Dextrose.